Tatte Idli

Recipe by
Total Time:
16.75 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 2 cups - boiled rice ( idli rice )
  • 1 cup - urad dal
  • 1 tbsp - cooked rice
  • 1 tbsp - fenugreek seeds ( methi )
  • 1 tsp - salt
  • 1.5 tsp - oil for greasing Idli tatte ( for 3 tatte )

How to Make Tatte Idli

  • Wash and soak dal and rice separately for 6 - 7 hours (reserve water for grinding).
  • Grind the dal with cooked rice and fenugreek until it is smooth and frothy in a grinder. Transfer this paste to a big bowl (batter should not be too thick or too watery).
  • Grind rice coarsely. Add 1/4 cup water while grinding.
  • Now mix the ground rice and dal into a batter.
  • Add salt, mix well and set aside in a warm place for 7 - 8 hours (or overnight) for fermenting (batter will be doubled in volume).
  • When the Idli batter is well fermented; the tatte idlis are ready to be cooked.
  • Grease the idli tatte with 1/2 tsp oil and fill each tatte with 2 ladleful batter.
  • Steam cook the tatte idlis on a medium heat (steamer or in a pressure cooker - without weight) for about 20 - 25 minutes or until done. Keep aside for cooling.
  • Use a greased spoon to remove the idlis from the tatte.
  • Serve with tomato chutney / sambar / coconut chutney / idli chutney powder and butter.